Tuna Melt Wrap

A portable and customizable spin on the classic tuna melt, packed with protein and flavor, ready in under 20 minutes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 8

Total Time 18

Servings: 2 wraps

Course: Lunch, Snack

Cuisine: American

Calories: 420

Main Ingredients

2 pieces tortillas (8–10 inches) — flour, whole wheat, or gluten-free
1 5 oz can tuna, drained and flaked
2 tbsp mayonnaise (or 1 tbsp mayo + 1 tbsp Greek yogurt for lighter)
1 tsp Dijon mustard (optional, for a tangy lift)
1 tbsp lemon juice (substitute: 1 tbsp dill pickle brine for a zestier note)
2 tbsp finely diced celery
1 tbsp finely chopped red onion (soak in cold water 5 minutes if you want milder bite)
1/4 cup shredded sharp cheddar or Swiss (sub for vegan melt if needed)
1-2 tsp chopped fresh parsley or dill
Salt and black pepper to taste
Butter or olive oil for skillet (optional for crisping)

Prepare the tuna mix

Drain tuna well and transfer to a bowl. Press the drained tuna with the back of a spoon to remove excess moisture.
Add mayonnaise (or avocado/yogurt), Dijon mustard, and lemon juice. Mix gently.
Fold in celery, red onion, parsley/dill. Season with salt and pepper. Taste and adjust acidity or seasoning.

Assemble the wrap

Lay a tortilla flat. Place 1/2 of the tuna mixture in a line down the center, leaving 1–2 inches clear on each side.
Sprinkle cheese evenly over the tuna mix.
Fold the sides inward, then roll tightly from the bottom to form a secure wrap.

Toast and melt

Heat a nonstick skillet over medium heat. Add a little butter or olive oil if you want a crisp exterior.
Place seam-side down for 1–2 minutes to seal, then press gently with a spatula or a heavy pan. Flip and cook another 2–3 minutes until golden and the cheese melts.

Slice and serve

For a lighter version, use Greek yogurt instead of half the mayo. Store un-toasted wraps in the fridge for up to 24 hours.